In the peak of fall, when the leaves are at their most brilliant and the days are crisp and bright blue, refreshing salads and cozy soups can meld wonderfully.
Karen Sick, of The Recipe Gals, offers the following soup and salad recipes using roasted butternut squash, perfect for the season.
Roasted butternut squash salad
10 ounces mixed greens
2 cups cubed butternut squash
1 cup pecans
2 tablespoons olive oil
1/4 cup brown sugar
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
2 green onions, sliced
Maple Mustard Vinaigrette (combine all ingredients and mix well)
3/4 cup olive oil
1/2 cup whole grain mustard
6 tablespoons maple syrup
4 teaspoons lemon juice
salt, pepper to taste
In a medium mixing bowl, combine squash, brown sugar, and 2 tablespoons of olive oil.
Spread on a rimmed baking sheet and roast at 400 degrees for 15 minutes. Add pecans and roast for an additional 5 minutes.
Remove from the oven and cool on the pan.
Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese and green onions.
Drizzle with maple mustard vinaigrette.
Roasted butternut squash soup
1 large butternut squash, about 2 pounds, cut in half, seeds scooped out and reserved
3 large carrots, ends cut off
1 large onion, peeled, ends cut off, cut in half
1 large Granny Smith apple, cut in half and cored, skin left on
1 medium sweet potato, whole
4 large cloves of garlic
2 tablespoons olive oil
salt and pepper
3 or 4 cups of chicken stock
Cinnamon bacon bits
4 pieces of bacon
1 tablespoon cinnamon
Cinnamon roasted butternut squash seeds
butternut squash seeds, cleaned and patted dry
coconut oil spray
1 teaspoon cinnamon
1/4 teaspoon salt
For the soup: Preheat the oven to 425º with the two oven racks in the middle. Line a large roasting sheet with parchment paper.
Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper. Roast on the top shelf of the oven.
After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots and onion to your blender, and once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin.
After 60 minutes of roasting (or once your butternut squash is tender and a fork is very easily inserted and removed), remove the butternut squash. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins.
Add 1 or 2 cups of chicken stock to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn’t big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the rest of the chicken stock. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner use 4 cups of chicken stock.
Taste and season with salt and pepper if necessary, and warm on the oven.
For the bacon bits: Line a roasting sheet with parchment paper, and lay out the bacon in a single layer. Sprinkle with cinnamon.
Roast in your 425º oven for 8-12 minutes, until the bacon is crispy. No need to flip it.
Transfer the bacon to paper towels to drain.
Once cooled, chop into bits.
For the seeds: Line a roasting sheet with parchment paper, and spread the seeds in an even layer. Spray with coconut oil spray, and sprinkle with cinnamon and salt.
Roast in your 425º oven for 6-8 minutes, until golden brown.
Serve the soup warm topped with cinnamon bacon bits and cinnamon roasted butternut squash seeds.
Leftovers will keep in an airtight container in the fridge for five days, or frozen for six months.
This makes a lot of soup — we love leftovers in our house! It also freezes beautifully.
October 07, 2020 at 01:31PM
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The Recipe Gals: Butternut squash soup and salad combo - Williamsport Sun-Gazette
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